Among the most recognizable dishes of my culture, carne guisada will cure what ails you. Beef is slowly braised with…
This baked pasta — please don’t call it a “pasta bake” — is a luscious affair, with two sauces. A…
This is a no-recipe recipe, a recipe without an ingredient list or steps. It invites you to improvise in the…
This comforting soup tastes long-simmered, but it’s cooked in a pressure cooker, which makes it a weeknight possibility (though you…
Some might be suspicious of the rolled oats called for in this recipe, but, used in place of breadcrumbs, they…
This Alpine potato and bacon casserole bakes up golden and gloriously gooey thanks to the slices of soft, pungent rind…
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a…
Found in both Creole and Cajun cuisines, étouffée is most commonly made with crawfish tails, which have a distinct flavor,…
These roasted beans are treated in much the same way as toasted gnocchi, and yield similar results: They’re nicely browned…
Spanish romesco sauce is made by blending roasted red peppers, tomatoes, almonds, garlic, parsley and breadcrumbs into a smooth and…
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of…
These are meatballs to make when you want to eat on the light side, without sacrificing flavor. They are highly…